Imported from Instagram

Nutella-Style Protein Hazelnut and Oreo Spread

Name: Nutella-Style Protein Hazelnut and Oreo Spread
Prep time: 10 min
Cook time: 10 min
Total time: 55 min
Yield: 13 servings
Cuisine: American
Ingredients: 34 g Raw hazelnuts; 95 ml Unsweetened almond milk (The recipe also indicates approximately 6-7 tablespoons; add small splashes only if the mixture is too thick.); 2 scoops Chocolate protein powder (Preferably casein or a whey-and-casein blend. The source does not specify the weight of each scoop.); 8 g Cocoa powder; 30 g Granulated sugar substitute (The transcription mentions monk fruit as the sweetener.); 0.25 tsp Salt; 1 g Xanthan gum (Optional; adds extra thickness to the spread.); 1 Oreo cookie (Crushed and incorporated at the end.); Additional Oreo cookies (Optional, for serving or decorating.)

Recipe by Nick Kazamias @nickkaz.fit · Instagram

Imported by Dario on SeeMeCook

A very thick, protein-rich chocolate hazelnut spread with crushed Oreo incorporated at the end. A mixture of casein or whey protein with casein helps achieve a dense, elastic texture.

13 servings55 minAmerican

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Ingredients

34 g Raw hazelnuts
95 ml Unsweetened almond milk (The recipe also indicates approximately 6-7 tablespoons; add small splashes only if the mixture is too thick.)
2 scoops Chocolate protein powder (Preferably casein or a whey-and-casein blend. The source does not specify the weight of each scoop.)
8 g Cocoa powder
30 g Granulated sugar substitute (The transcription mentions monk fruit as the sweetener.)
0.25 tsp Salt
1 g Xanthan gum (Optional; adds extra thickness to the spread.)
1 Oreo cookie (Crushed and incorporated at the end.)
Additional Oreo cookies (Optional, for serving or decorating.)

Steps

1
Spread the raw hazelnuts on a baking sheet and roast them at 175 °C for 8-10 minutes.
2
Let the hazelnuts cool enough to handle, then rub them to remove the skins.
3
Place only the peeled hazelnuts in the blender. Blend them without adding any other ingredients until you obtain a completely smooth, glossy, almost liquid paste; do not rush this process.
4
Add the almond milk, chocolate protein powder, cocoa powder, granulated sugar substitute, salt, and optional xanthan gum.
5
Blend until the mixture is very, very smooth and thick.
6
Check the texture. If it is too thick, add small splashes of almond milk and blend again. If it is too runny, add a little more xanthan gum or let the mixture rest so it can thicken.
7
Refrigerate the spread for 30-45 minutes. Do not leave it overnight, as it will become too firm.
8
Stir vigorously once before serving or scooping out portions.
9
Fold in the crushed Oreo at the end. Serve with additional Oreos if desired.

Notes

The recipe yields 13 tablespoons and states approximately 38 calories, 1.5 g net carbohydrates, 2 g fat, and 4.5 g protein per tablespoon. A whey-and-casein blend provides a thicker, more elastic texture; pure whey protein also works, but the texture will not be the same. The source does not specify the weight of the protein scoops.